Cheesy Corn-and-Black-Bean Quesadillas

Name: Cheesy Corn-and-Black-Bean Quesadillas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 439 grams black beans, rinsed and drained; 1 Tbsp canola oil; 355 milliliters frozen corn kernels, thawed; 8 8-inchs 8-inch flour tortillas; 2 cloves garlic, minced; 1 jalapeño, seeded and finely chopped; 1 small onion, chopped; 170 grams pepper Jack, shredded; 8 servings Salt and pepper

The recipe Cheesy Corn-and-Black-Bean Quesadillas is ready in roughly 40 minutes and is definitely an outstanding vegetarian option for lovers of Mexican food. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains about 14g of protein, 12g of fat, and a total of 330 calories. This recipe serves 8. It works well as a hor d'oeuvre. A mixture of beans, canolan oil, pepper jack, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

In a bowl, coarsely mash beans with a potato masher. Warm a large skillet over medium-high heat; add corn and cook for 3 to 4 minutes, stirring occasionally, until corn begins to brown.

Ingredients you will need

Potato

Beans

Corn

Equipment you will use

Potato Masher

Frying Pan

Bowl

Add corn to bowl with beans.

Ingredients you will need

Beans

Corn

Equipment you will use

Bowl

In same skillet, warm oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion and jalapeo and saut for 2 minutes.

Ingredients you will need

Onion

Add garlic and saut 1 minute longer. Stir mixture into bowl with beans and corn.

Ingredients you will need

Garlic

Beans

Corn

Equipment you will use

Bowl

Let mixture cool to room temperature, about 10 minutes.

When cool, stir in cheese and season with salt and pepper. Preheat oven to 200F.

Ingredients you will need

Salt And Pepper

Cheese

Equipment you will use

Oven

Spread a tortilla out on a work surface and spread a 1/2-cup portion of bean mixture over half. Fold tortilla in half. Repeat with remaining tortillas and bean mixture. Warm a large skillet over medium-high heat. Cook as many tortillas as fit in skillet, 3 minutes, then flip quesadillas and cook until golden brown and crispy and cheese is melting, 2 to 3 minutes longer.

Ingredients you will need

Tortilla

Cheese

Spread

Equipment you will use

Frying Pan

Place quesadillas on a baking sheet and keep warm in oven while you cook remaining quesadillas.

Equipment you will use

Baking Sheet

Oven

Cut into wedges and serve.

Equipment

Ingredients

Servings:

439grams

black beans, rinsed and drained 1Tbsp

canola oil 355milliliters

frozen corn kernels, thawed 88-inchs

8-inch flour tortillas 2cloves

garlic, minced 1

jalapeño, seeded and finely chopped 1small

onion, chopped 170grams

pepper Jack, shredded 8servings

Salt and pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Cuvaison Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 29 dollars per bottle.